Emily Dickinson’s Cocoanut Cake
Ingredients
- 2 cups flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda (or use 1½ teaspoons baking powder instead of cream of tartar and baking soda)
- 1 cup sugar
- ½ cup butter, room temperature
- 2 eggs
- ½ cup milk
- 1 cup grated coconut
Instructions
- Preheat oven to 325 degrees F. Grease and flour a 9x5” loaf pan. Whisk together flour and cream of tartar and baking soda, or baking powder. In a large mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time. Add the flour in three additions, alternating with milk, stirring just to blend. Add grated coconut. Spread in the pan and bake for 50-60 minutes, until a toothpick inserted in the middle comes out clean. Cool on a rack before serving.
Notes
Makes one 9x5” loaf cake On the back of this list of ingredients was the beginning of the poem “The Things that never can come back, are several.” There are no baking instructions, so we are using a typical quick-bread technique.
